Sam....I would love to watch Max cook for you!! I know his taste buds are limited. So i would love him to choose what to make..while you film. I love your guys channel, the dynamics between you 2 are getting better and better. Thank you for your message of making America cook again!
Hello Sam, Love your show! I'm an avid cooker myself and I just love watching you cook so I can improve my cooking skills as well! Well since you have been cooking some Asian cuisine I would like to see you make sushi!! I bet that would look amazing. Hope to hear from you soon!
Sam, it would be really helpful if you put an ingredients list in the video description for the dishes you make. When I go to cook these, I hate having to rewatch parts of the video to make sure that I have all of the ingredients handy.
Pretty sure he enjoys the ad revenue. Making it easier for the audience helps viewership which helps his (or Max's) bank account. Win win. I second Damian's suggestion especially since I'm reading comments hoping to find the recipe.
@@ChaosDenton It'll vary by how much you're making. In the vid he cooks a pound of chicken and says the quantity for almost everything except I think the hoisin sauce, ginger, and garlic (maybe 2 teaspoons of hoisin, 2 cloves garlic, and an equal amount of ginger?). If you're making this, it'd be really hard to mess it up if you just use your best guess.
WTF! You left out what is arguably the most important ingredient. The item that brings the heat. The item that makes General Tso's Chicken, wel... General Tso's Chicken! The RED CHILIS! And I'm making this this afternoon and I'm also doing a traditional ingredient of broccoli.
Fellow Canadian here.... u can def find general Tao chicken in Vancouver. The issue is that there are so many authentic Chinese places (due to high volume of Chinese immigrants in Van) that it’s prob not as prevalent as it would be in another province (such as Ontario). Love ur channel!❤️
Couldn’t find it on the website so here, measurements are rough General Tso’s chicken Ingredients - 1lb chicken breasts or thighs - Tsp sesame oil - Tbsp soy - 1/4Ccornstarch - 1tbsp ginger and garlic - Red chili’s Sauce - 1/2 cup soy - 1/2 rice vinegar - 2 tbsp hoisin - 1 C chicken broth - 2 tbsp chili sauce - 1 1/2 tbsp sugar - 1tbsp cornstarch Directions 1. Cut chicken into bite size prices. Mix chicken, sesame oil, soy and cornstarch in a bowel and let sit for 15 min 2. Mix sauce ingredients together and set aside 3. Fry chicken at 350 until golden brown 4. Lightly oil a pan and put ginger and garlic in. When they start to brown, add red chili’s. Add sauce and let thicken 5. Add chicken to sauce, serve atop rice and sprinkle sesame seeds on top
I tried making this sauce and it was soooo salty maybe bc i simmered it on low for awhile. I ended up throwing it out the saltiness was overpowering and I didn't know how to correct it.
Made this last night, the only thing I changed is I added an egg yoke in the marinade, and I made a dry dust for the chicken of 1/2 cup AP flour, 1/2 cup cornstarch, and 1 tablespoon salt. When the chicken was done marinating I threw it in the flour and shook it through a fine wire strainer to get all the excess off. I'm telling you, this makes some really good general Tso's. I soaked my peppers in hot water for 30 minutes before frying, and cut them to release the seeds. It's was really spicy, but that's the way I like it. Thanks Sam for the recipe and instruction. Great as always man.
@@reubenwahab3472 RuffHouseStudios, Herb, and Cannabis Lifestyle TV all have good videos on making edibles. Would be cool to see Sam whip up some magic budder though =]
I love your videos man. Your attitude is awesome, your cooking skills are awesome, and you have great creativity. Max also does a great job with editing. Number 1 cooking show on RU-vid. You beautiful non-youtuber 😉
I love how easy this looks, you make cooking very simple. I think it's the fact that you take your time when adding ingredients so it doesn't feel cluttered. Usually in both tv shows and other youtube channels the ingredients are sort of passed by a little too quickly to really absorb how it all comes together but you take your sweet time and I appreciate that! You earned a sub today! Also I'm a rooster.
Just made this tonight and love it! I've been following some of your recipes for a while now and they never disappoint. And neither do your videos. Love your show
That the thing! People bitch about the unique things he does with familiar recipes. But you said it best, it's just his take. People gotta chill out a little.
Hi Sam I live in Memphis TN and I’ve been cooking since I was 14 I’m 35 now I come from a Catering background.. I’m tired of silencing my talent and now I’m ready to get my RU-vid channel started. You have been an Tremendous inspiration to me. I’ve been watching your channel since January of this horrible year. I love and admire what you do for the Culinary world any advice for a new butt like me 😂😂😂😂
Mine came out a little more on the firey side (the beauty of eyeball ingredients) but less on the crispy/crunch side than I'd prefer. Thank you so much for posting one of my all time favorite dishes. Looking forward to learning how to perfect the desired crisp/crunch that I'm looking for
Sam, I live in Tokyo, have been to numerous cities in China and all throughout Asia. I can confirm that no one here knows WTF General Tso’s chicken is over here unless they have been to the US. I highly suspect the delicious concoction is an American invention. Love your channel BTW
When I was a kid in the 70's there was a SHAKEYS Pizza In Brawley Calif and they had these thin potatoes slices that was seasoned and cooked in pizza oven, maybe you can find out how those were done and make them, Thanks you have me cooking in kitchen so much more with your videos.
Being a college student and having limited ingredients for food stops me from cooking sometimes, but your videos remind me that it’s not about all these things you put in, it’s about he flavor components. Thank you so much and keep making videos so I get more ideas!
Not sure if you’ll read this but if you could make a video about having small amounts of ingredients and making something amazing that would be really cool
Make some indian curry with chicken or tikka masala chicken? I always love the asian style chicken dishes you do, so easy and fast to make and so delicious! The kung pao chicken you made a while ago was one of the first recipes I tried and it blew my mind that I can make something so delicious on my first try, exactly like at a restaurant, havent stopped trying new things since then. Or maybe a hamburger with bacon-onion jam/sauce? That would be epic. Looking forward for more :)
Thank you for giving us this channel! Love the recipes you do, and thank you for teaching people like me to cook decent food. You are very much appreciated!!!
It doesn't only exist here, and it was actually invented over in Taiwan in the 50's. When it came to America, the recipe was adjusted to add more sugar.
Just made this for my family and tripled the recipe . Not a single piece of chicken left they all gobbled it up ! It’s a keeper recipe for sure . Next , Nashville hot chicken . Can’t wait to that one . Thank you Sam
Im currently laughing so hard at myself right now! 😂 I thought when Sam asked Siri about general Tso’s chicken that I had another browser open! 😂 I spend five minutes trying to figure out what was going on!
Sam, if you'll toss the chicken in a little flour (rice flour is best, AP will do fine though) before frying you'll get a nice crunchy crust that holds the sauce better. Keep on rocking it out, love your channel man.
I’m imagining your neighbors being the passive aggressive type, hammering away to retaliate against their neighbor who talks loud while making videos in his backyard. 🙃😆 Love your channel 💙
I made this tonight--AWESOME! Since you didn't have recipe amounts I had to eyeball it. Add an egg to the marinade, plus a dry dredge for extra crispiness.
I haven't even watched the whole video yet, but really glad I found this channel. I could watch this guy cook a gravy packet, even opening and heating a can of gravy would be entertaining. Thank you Sam and Max and all.!
@@samthecookingguy and now I've finished watching the video, think I'll git some MACA merch for myself - thanks again for what you do from Ontario Canada
My son's favorite "Chinese" food is Gen. Tso's. He tried making it once a couple years ago but it didn't come out that well. I sent this video to him last week, and he made it for dinner tonight and it was great!! Thanks for a the recipe!!
Sam for the win!!! Made this for the family last night and it was a hit. I want to thank you and Max for all of your hard work during this challenging time, your humor and passion for food and helping others is refreshing. I look forward to your videos every week. My wife even got me a "Fat Means Flavor" teeshirt (unfortunately it is to small) for my birthday. For those that can't handle the authenticity of your language, I say "F" (forget them). Thanks again!!
I’ve had both variations of General Two’s chicken, breaded and non breaded like Sam made today. Highly recommend breading the chicken before frying it; it gives it little crunchy bits on the outside and is a nice texture versus this way. Both are good though
So I stumbled across this video and your channel about a week ago. I have made this dish twice and watched a bunch of your other videos since! This was so amazing and you sir are awesome!!
Thanks Garry happy to welcome you to the channel! We love our UK people, can't wait to get back across the water to shoot more. And just so you know we're going to be coming out with 'Make ________ Cook Again' shirts for different countries, so #MBCA and #MCCA (for my home country, Canada) will be available soon 👍🏻
I also have an idea for your next video or a future one down the line. I have been watching other people do it lately and I think you should put your own spin on it.The Mcdonald's BIG MAC!
Hi Sam and Max! I enjoy your videos very much and watch them often. You mention your love of green onion and I was wondering if you have ever messed with Ramps (or wild leeks as some call it)?
I just started watching your utube channel, I am so glad I found it. The way you do your show is so cool your take me and watch me as I am is so awesome I can laugh with you and see how to change up food for the better. Stay real My friend.
I made this and you don't need the corn starch in the sauce. Just do a reduction. When I did the corn starch in the sauce it made it way to thick. If you do the sauce and reduce it by about half, it is think enough and a lot lighter. I would also use a lot less rice vinegar .. like a tablespoon. Add and egg to the chicken mix to get extra crispy. Tasty stuff.
I'm Vietnamese and grew up with flavorful dishes. And I love general tso's chicken because satisfies my simultaneous cravings for sweet tangy salty and spicy. Its final form was invented in the US. Some people are hesitant to claim it's authentically Chinese but they're also DEFINITELY NOT wanting to consider it American either. So Chinese it is.
Sam, pro tip for your rice - always use Jasmine, rice to water ratio is 1:1.5 put in 400F oven for 5 minutes longer than designated cooking time. Perfect rice every time.
My wife made this for us tonight (she's amazing) following this recipe and wow. Let me say that again, WOW. The flavor and the kick, with some Corona, wooo. If you haven't tried it, you must!
Alex Chege It’s time consuming to prep, but once the prep is done, the cooking happens quickly. It is something you have to mentally prepare for if you aren’t used to making the cuisine.
Mr. The Cooking Guy, I'm a huge fan of your work. I've only discovered you in the past three months but now I'm constantly trying your recipes and they are awesome. I've asked this before recently but I assume you aren't able to read every comment because there are probably thousands. Could you, please, at the beginning of your instruction, take a three second video of just a list of the ingredients required to make the dish? Just stare at it for a few seconds, tell the audience to pause the video and write everything down, and then proceed with your instruction. The way things are, I have to constantly pause the video, write down the things you're adding, and then hit play. I think a lot of your audience would really appreciate knowing the ingredients ahead of time so they can just watch the video and enjoy your production (which is great). Thank you.
Canadian here... We definitely have General Tao here! I eat it twenty times a day, lol. Also love your channel! Made a few things from here already :D!
I really love the vids keep it up!! One thing thought just wondering if you have written forms of your recipes I could save for the future so I don’t forget them lol
Just found your channel and I love it. Love the banter with the producer and the food looks great. Can’t seem to find the recipe on your website. Is there a delay in getting them on there or do not all recipes get posted? Please please please post it so I don’t have to guess. Thanks, keep up the great work.
@@Titus-as-the-Roman I made this today. It was so good. (if I can say so myself) I made my husband's batch without the chilli peppers, it's too spicy for him.
@@sabrinaowen7620 "Life's too short for Bland Food", I come from transplanted German-French Cajun stock. I literally put hot sauce on everything I eat, and not that wimpy sauce either but sweat and snot producing hot sauce (Tabasco Sauce is my favorite).
There are truly hundreds of versions of this recipe on the internet and many either use an egg batter or other throw in ingredients like apricot jam or some like to bake it. But I could find none more simply to make than this one and certainly beautiful to look at. Most just looked like bad gloppy stuff you might find at a Panda Express.
